Easy Buckwheat Cookies
Author: Lana
Recipe type: Sweets
Cuisine: International
Serves: 4
- ½ cup dried cranberries
- ¼ cup orange juice
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 stick butter at room temperature
- 2 cups buckwheat flour
- ½ tsp salt
- ¼ tsp cinnamon
- ½ cups finely chopped or ground nuts (I used macadamia nuts, as I had some leftover from a few days before)
- Place the cranberries in a small bowl and cover with orange juice.
- Soak for 30 minutes.
- Preheat the oven to 400F.
- in the meantime, combine two sugars, egg and butter and mix until fluffy, about 3 minutes.
- In a separate bowl mix buckwheat flour, salt, and cinnamon.
- Pour the egg/sugar/butter mixture into flour and stir to combine.
- Stir in the nuts.
- Place a piece of plastic wrap on the kitchen counter and pat the dough into a disc.
- Keep in the fridge for 60 minutes.
- Flatten the dough between two sheets of plastic wrap until it's between ⅛ and ¼ inch thick.
- Cut out cookies using different shapes and place on a cookie sheet 1 inch apart.
- Put the cookie sheet in the fridge for 10 minutes to allow butter to harden a bit.
- Bake the cookies for 15-20 minutes, until darker around the edges.
- Cool on the sheet pan for several minutes and transfer to a cooling rack.
- Cool completely and serve.
- Makes 40 cookies (about 2 inch in diameter)
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/buckwheat-cookies-with-cranberries-and-nuts/
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